Ingredients
½ cup cucumber, seeded and finely chopped
8 oz plain yogurt
2 cloves garlic, minced
1½ tbsp lemon juice
½ tsp ground black pepper
1 tsp salt
1 tsp granulated sugar
2 tsp dried dill
1 lb ground lamb
½ cup red onion, minced
4 cloves garlic, minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground black pepper
1 tsp cumin
1 tsp salt
4 pita bread pockets
¼ cup red onion, minced
1 bell pepper of your choice, large, seeded and diced
Preparation
Combine all the sauce ingredients. Refrigerate for a few hours.
Mix lamb and spices together in a bowl and form them into thin long patties.
Cook gyro meat on the grill at medium-high for up to 4 minutes on each side, then remove.
Grill pita bread for 30 seconds to 3 minutes depending on how hot the grill is on both sides and cut into halves. You may need to grease your grill before doing so. Then, cut the pitas into halves.
Assemble by placing the meat, sauce, red onion, and red bell pepper in the pita pockets.
